Chemistry news

First 'porous liquid' invented

Scientists at Queen's University Belfast have made a major breakthrough by making a porous liquid - with the potential for a massive range of new technologies including 'carbon capture'.

dateNov 11, 2015 in Materials Science
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No more brown apples?

The longer an apple retains its beautiful colour, the better it is โ€“ especially for the food industry. Therefore, the industry works intensely on inhibiting the "browning" of fruits. Chemists of the University of Vienna ...

dateNov 11, 2015 in Biochemistry
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Scientists reduce sweetener stevia's bitter bits

Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical โ€“ rather than chemical โ€“ means, as noted in the Oct. 14 issue of the journal Food Chemistry.

dateNov 11, 2015 in Other
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